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  • Amanda / ThisCrazyLife on YouTube

Holiday Homemaking + Recipes!

Hey family! Today on my YouTube Channel, I'm sharing a Holiday Homemaking + Recipes video! I shared some cleaning & organizing motivation this week and also SIX new recipes with you guys today! These recipes are both healthy & delicious, and can be made all year around!




Click above to watch my Holiday Homemaking + Recipes video!



R E C I P E S




C R A N B E R R Y R O S E M A R Y C H I C K E N

Original Recipe by The Mediterranean Dish



Ingredients ::

  • 2 C fresh cranberries

  • 1/3 C brown sugar

  • 4 Tbsp white wine vinegar (divided)

  • 2-3 lbs chicken breasts

  • 6-8 garlic cloves (minced)

  • salt & papper

  • 1 1/2 Tbsp fresh rosemary *or 1 1/2 tsp dry rosemary

  • 1 tsp paprika

  • 1/3 C olive oil

  • 1 lemon (juiced) *do not discard used lemon halves!

  • 1 onion (chopped)

  • 3 celery stalks (chopped)

  • 1/2 C chicken stock or water


In a small bowl, combine the cranberries, brown sugar, and 2 Tbsp white wine vinegar. Set aside for now. Then, rub the minced garlic on both sides of the chicken breasts. Season well with salt & pepper. Combine the chopped rosemary & paprika, then apply to the chicken on both sides.


In a large bowl, mix the olive oil, lemon juice, and 2 Tbsp white wine vinegar. Next, add the chicken, celery, onions, & juiced lemon halves. Mix until the chicken is coated. Set aside to marinate just for 15 minutes.


Preheat the oven to 425°. Heat 1 Tbsp of olive oil in a skillet. Brown the chicken on medium-high heat for 5 minutes. Turn over & brown on the other side.


Place the chicken, onions, celery, lemon halves, and the remaining marinade in a lightly oil baking pan. Add 1/2 cup of water or chicken broth to deglaze the hot pan, pour on top of the chicken, then add the sugared cranberries.


Bake in the 425° heated oven for 35-40 minutes or until the chicken is fully cooked through. Once fully cooked, slice up, & ENJOY!!





B A C O N R O A S T E D V E G G I E S


Ingredients ::

  • 4 C veggies (chopped)

  • 1 Tbsp minced garlic

  • 3 slices bacon (or more if desired)

  • olive oil to drizzle

  • 1/2 Tbsp dried rosemary

  • salt & pepper

  • Additional seasonings of your choice

*You can use whatever veggies you have on hand! Our favorites are bell peppers, green beans, russet & sweet potatoes, onions, asparagus, carrots, broccoli, etc.


Preheat the oven to 425°. Then, in a large mixing bowl, add together all the chopped veggies and minced garlic & mix until combined.


Next, drizzle in the oil, just enough to lightly coat the veggies, followed by the seasonings. Mix once again to distribute the oil & seasonings.


Spread the veggies out onto a large baking sheet. Then, cut the bacon up into bite size pieces and place on top of the veggies. Bake in the oven for 30-35 minutes, or until fork tender. ENJOY!!





S I M P L E B A K E D S A L M O N


Ingredients ::

  • Salmon filet

  • olive oil to drizzle

  • minced garlic

  • lemon slices

  • dried oregano

  • salt & pepper

*You can use frozen salmon as well, just defrost in your fridge or under water first!



Preheat the oven to 400°. On a parchment lined baking sheet, place your salmon filet, skin side down. Then drizzle olive oil on top, followed by minced garlic, oregano, & salt/pepper. Next, slice up a lemon & place the slices on top of the salmon filet. Bake in the oven for 10-12 minutes, or until the salmon is pink & flaky. After the salmon is cooked through, you can add additional salt/pepper if needed & also squeeze out those lemon slices. ENJOY!!


*This is a super simple salmon... try this recipe out and then experiment with it by adding more intense flavors to the fish! You can't go wrong with salmon!





S L O W C O O K E R V E G G I E S T O C K


Ingredients ::

  • 8-10 C veggie scraps

  • 12 C water

  • 2-3 bay leaves

  • 1 tsp sea salt

  • 1 tsp pepper


*You can use fresh veggies, veggie scraps or even frozen veggies... whatever you have!


Add all your ingredients into a large slow cooker, and cook on low for 8 hours (or on high for 4 hours) until the veggies are very tender & broth is a golden color. Turn off the slow cooker and allow the broth to cool, then gently press on the veggies to let them release any additional flavor. Place a colander over a large mixing bowl & pour the broth over the top, and discard the soft veggies. (You can choose to strain this further if needed/desired). Use immediately, or store in an airtight container for 5-6 days, or freeze it to use later. This homemade veggie broth will elevate any dish! Yum!!



B A C O N B R U S S E L S S P R O U T S


Ingredients ::

  • 1 lb brussels sprouts (trimmed & halved)

  • 2-3 slices bacon (or more if desired)

  • 1 Tbsp minced garlic

  • salt & papper to taste

Chop up raw bacon into bite sized pieces. Then, in a skillet over medium heat, add bacon & sauce for 3-4 minutes, or until the bacon has begun to release some of it's fat & is partially cooked. Next, add the (trimmed & halved) Brussel sprouts to the pan with the bacon, and cook for another 8-10 minutes, stirring occasionally. Season lightly with salt and pepper. About halfway through, add in the minced garlic. Allow the bacon to cook fully & the Brussels sprouts to get slightly charred & fork tender... then they're ready to eat!! These are tastiest when served right away, but you can also store them in an airtight container for 5-6 days in the fridge. YUM!




N O - B A K E A L M O N D S N O W B A L L C O O K I E S



Ingredients ::

  • 2 C almond flour

  • 2 C unsweetened shredded coconut

  • 1/3 C pure maple syrup

  • 1/2 Tbsp almond extract

  • 1 tsp Vanilla extract

  • 1/2 Tbsp water

  • 1/2 C dark chocolate (melted)


In a medium mixing bowl, add all ingredients EXCEPT the dark chocolate. Stir well until everything is well combined. Once everything is mixed, begin forming 1" balls. You may need to add in 1-2 Tbsp water to help them stick together, but be careful not to add too much water. After you have all the balls formed, you can roll the cookies in some additional shredded coconut if desired. Then add your dark chocolate into a small bowl & heat in the microwave in 30 second increments, stirring occasionally, until fully melted. Once the dark chocolate is melted, drizzle over the almond cookies & pop in the fridge for 30 minutes to help them set up. Enjoy immediately or store in the fridge for a week to enjoy later! YUM!




Thank you for being here with me today! I hope you enjoyed watching today's video, reading today's blog, and most importantly... enjoy your time cooking with me today! I hope you are able to try some of these recipes. If you try one & enjoy it as much as we did, please tag me over on Instagram and let me know!


Love you guys!!

Amanda



T O D A Y S V I D E O L I N K S


CLEANING HOME ::


CLOTHES & ACCESSORIES ::

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